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'''Sambirano is an area in the north west of Madagascar especially known for the production of high quality cocoacacao, also known as the "green gold" of Sambirano. The name also refers to the Sambirano Valley as well as the Sambirano River that flows runs from the foothills of the [[Tsaratanana Massif]] into the Ampasindava Bay where it joins with Ramena river, south of [[Ambanja]].'''

fertile alluvia along its river banks, providing ideal conditions for many types of crops, especially cocoacacao.

All three varieties of cocoa cacao grow along the river banks of Sambirano throughout the year, but with two peak seasons: June/July and October/November. The river is divided in two parts, the upper Sambirano (upstream) and the lower Sambirano (downstream). <!-- Harvesting between from ... to ... is done along the upstream part and from ... to ... along the downstream part. -->

Malagasy cocoa cacao has special characteristics due to the particular unique climate and soil along the Sambirano river. The cocoa cacao harvest grown in the region can contain about around 10% Criollo beans (cocoa cacao grown elsewhere typically contain about 5% Criollo). Cocoa Cacao harvested from Sambirano is generally especially suited for high quality, low bitterness dark chocolate and is used by premium quality [[Madagascar Chocolate|Malagasy chocolate]] brands such as [[Chocolaterie Robert]] and [[Cinagra]] and [[Chocolaterie Colbert]].